Calamari (just the fancier-sounding Italian name for squid) cooks quickly over hot flames to make a succulent seafood supper. If you like, serve it over a tangle of olive oil–tossed fettuccine. Toasted bread crumbs add texture. SERVES 4
BREAD CRUMBS
½ | cup fresh country bread crumbs |
1 | tablespoon top-quality extra-virgin olive oil |
FOR THE GRILL
1½ | pounds squid bodies, about 3 inches in length |
About 1 tablespoon top-quality extra-virgin olive oil | |
Kosher salt or coarse sea salt | |
Tangy green olives, for garnish |